What Is Rendang?
Rendang is a rich and tender coconut beef stew which is explosively flavorful and beef rendang is the most popular rendang.
Called “rendang daging” in local language, it’s arguably the most famous beef recipe in Malaysia, Indonesia, and Singapore.
Origins of Rendang
Beef rendang is of Indonesian origin, a delicious concoction from the Minangkabau ethnic group of Indonesia.
It’s often served at ceremonial occasions and to honor guests.
I believe the dish came to Malaysia when the Minangkabau settlers from Sumatra migrated to the southern part of the Malay peninsula during the era of the Melaka Sultanate.
This dish is well loved by many Malaysians, especially the Malay community.
While beef rendang is the poster child, there are variations such as chicken rendang and lamb rendang.
They are all absolutely delicious and best with rice, or Malaysian coconut milk rice (nasi lemak).
What Kind of Beef for Rendang?
I used boneless beef short ribs or stew beef. The cut of beef will ensure that you have soft and tender beef once it’s cooked.
You have to cut the beef into small pieces to ensure that after the slow cooking, each chunk of beef is tender with the aromatic rendang curry paste.
Secret Ingredient of Rendang Sauce
To make the best rendang, you need to have the secret ingredient which is kerisik or toasted coconut.
You also need to cook on low heat to slowly stew and simmer the meat and reduce the rendang sauce.
I read that the Minangkabaus save the dish for months as the complex taste and flavor develop over time.
The Best and Most Authentic Rendang
I suggest that you make a big portion so you have some leftover. The flavors and aroma become more intense the next day.
Do try my recipe because it’s the most delicious and best beef rendang recipe you will find online!
How Many Calories per Serving?
This recipe is only 416 calories per serving.
What to Serve with This Recipe?
Serve this dish with rice, noodles or bread. For a traditional Malaysian meal and easy weeknight dinner, I recommend the following recipes.
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Beef Rendang (The Best!)
Beef Rendang - the best and most authentic beef rendang recipe you will find online! Spicy, rich and creamy Malaysian/Indonesian beef stew made with beef, spices and coconut milk.
Ingredients
- 1 1/2 lbs. (0.6 kg) boneless beef short ribs, cut into cubes
- 5 tablespoons cooking oil
- 1 stick cinnamon, about 2-inch length
- 3 cloves
- 3 star anise
- 3 cardamom pods
- 1 lemongrass, cut into 4-inch length and pounded
- 1 cup thick coconut milk, coconut cream
- 1 cup water
- 2 teaspoons tamarind pulp, soaked in some warm water for the juice and discard the seeds
- 6 kaffir lime leaves, very finely sliced
- 6 tablespoons kerisik, toasted coconut
- 1 tablespoon sugar or palm sugar to taste
- salt to taste
Spice Paste:
- 5 shallots
- 1 inch galangal
- 3 lemongrass (white part only)
- 5 cloves garlic
- 1 inch ginger
- 10-12 dried chilies, soaked in warm water and seeded
Instructions
- Chop the spice paste ingredients and then blend it in a food processor until fine.
- Heat the oil in a stew pot, add the spice paste, cinnamon, cloves, star anise, and cardamom and stir-fry until aromatic. Add the beef and the pounded lemongrass and stir for 1 minute. Add the coconut milk, tamarind juice, water, and simmer on medium heat, stirring frequently until the meat is almost cooked. Add the kaffir lime leaves, kerisik (toasted coconut), sugar or palm sugar, stirring to blend well with the meat.
- Lower the heat to low, cover the lid, and simmer for 1 to 1 1/2 hours or until the meat is really tender and the gravy has dried up. Add more salt and sugar to taste. Serve immediately with steamed rice and save some for overnight.
Notes
To prepare the kerisik or toasted coconut, just add the grated coconut to a dry wok and stir continuously until they turn golden brown.
Nutrition Information
Serving Size
4 PeopleAmount Per Serving Calories 416Total Fat 52gSaturated Fat 24gCholesterol 100mgSodium 132mgCarbohydrates 20gFiber 4gSugar 9gProtein 36g
Gene Harrison
How much salt (kosher) do you personally use to start off with?
Rasa Malaysia
1/2 teaspoon and more to taste.
Gene H
Hi there.. Could you please indicate what size shallots to use? If possible to indicate the weight of what you would consider the correct size shallot in grams that would be awesome! I usually make a 5x batch of this and it would be super useful to know :-)
Rasa Malaysia
Medium sized shallots, the smaller the better.
Lauren A
Hi there,
If I was using a pre made supermarket bought rendang paste… how much would I use?
Rasa Malaysia
Just follow the packet instructions.
Matt
Hi, thanks for the recipe! I was hoping you could help me – do you know what amounts to substitute if you were to use tamarind paste rather than pulp. I’m new to using this ingredient in my cooking but from what I can tell the paste is normally made up using equal parts pulp and water. That would mean your recipe calls for 4 teaspoons if substituting with paste?
Rasa Malaysia
Paste is more concentrated. You can try half first and add more to taste.
Stefanie
I love your introduction for your recipe. I am tempted to cook this today, but I only have sirloin steak (I use it for goulash too, a bit of a waste, but that’s what we buy from our friend).
Rasa Malaysia
Awesome try my recipe next time!
Anna wade
Cooked this ..
absolutely outstanding such rich flavours ..
a joy to eat
Rasa Malaysia
Thanks!
Mi
Can you make this in a pressure cooker? Or isn’t this advisable?
Rasa Malaysia
You can certainly do that.
Hannah
I made this today and followed the recipe closely. The only deviation was the cooking time. I let it simmer with the lid on for around 1hr 15min and then cooked it uncovered for 30min. Absolutely delicious. The meat was tender and the flavor was spot on!
Rasa Malaysia
Awesome Hannah!